with Basmati Rice
Bursting with fresh zingy flavours from the Thai spice blend and packed with fresh good-for-you ingredients, this simple speedy recipe will take your stir-fry game to the next level. When stir-frying beef, a top tip from our chefs is not to overcrowd the frying pan or wok. Instead, make sure the pan is nice and hot and cook the beef in batches to prevent the meat from stewing.
Allergens
Tags
Beef Strips
240
Hoisin Sauce
64
Soy Sauce
25
Thai Style Spice Mix
1
Steamed Basmati Rice
1
Green Pepper
1
Red Onion
1
Coriander
1
a) Halve, peel and thinly slice the red onion. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Roughly chop the coriander (stalks and all).
a) Heat a splash of oil in a large frying pan over high heat. b) When the oil is hot, add the beef strips. c) Sprinkle on the Thai spice (see ingredients for amounts - be careful it's hot!) and stir-fry until browned but not cooked through, 2 mins. TIP: Do this in batches if your pan is small. You want the steak to brown not stew. d)Transfer to a plate, wipe out the pan and return to high heat with a splash of oil IMPORTANT: The steak is safe to eat when the outside is cooked.
a) When the oil is hot, stir-fry the red onions and peppers until slightly softened, 2-3 mins. b) Lower the heat and stir in the hoisin sauce and soy sauce. c) Bring to a bubble and remove from the heat.
a) Cook the rice according to pack instructions.
a) While the rice cooks, return the pan to medium heat and stir in the beef strips you browned earlier. b) Pour in any steak resting juices. c) Stir-fry until everything is piping hot and then mix through the coriander.
a) Share the rice between your bowls and spoon your sticky beef on top. Enjoy!
530
kcal
Energy (kcal)
2218
kJ
Energy (kJ)
16
g
Fat
6
g
of which saturates
58
g
Carbohydrate
18
g
of which sugars
37
g
Protein
2.47
g
Salt
with Zhoug Bulgur Wheat and Greek Style Cheese
